If the juice has preservatives you may not want to use it, typically frozen or raw concentrates are best for yeast consumption, there are plenty of recipes online for apple wine. A hydrometer is cheap and will be your best friend to determine what is going on with your must. prisoners make wine...
I just purchased a portugese floor corker and I'm wondering if the bag of #8 corks I have on hand for my hand corker will be ok to use up, or should I only be using #9 . any info would be appreciated..
Thank you for this info scooter68 ! I also have a gallon of peach that's 2 months old made from 6 lbs of Idaho peachs, its clearing nicely but a small sample shows very flat with a hint of peach can I expect a better flavor after aging or will I need to sweeten to bring it out ?
Thank you for the response. My recipes call for 1 crushed campden tab per gal 24 hrs before pitching. would it be beneficial to add more at each racking. Can you ever overdose the wine with campden/k meta?
If I add my campden tablets in primary per my recipe,would it be necessary to add any more down the road before bottling or aging? Dealing with fruit wines at the moment. Elderberry. BlackBerry. peach. pumpkin/cranberry. any feedback would be great. thanks..